食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 151 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028968

研究报告

魔芋膳食纤维对油脂体外消化特性的影响

  • 徐秀丽 ,
  • 顾教元 ,
  • 文冶 ,
  • 姜萱 ,
  • 晁仲昊 ,
  • 邹孝强
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  • 1(国家功能食品工程技术研究中心,粮食发酵工艺与技术国家工程实验室,食品科学与技术国家重点实验室,江南大学,食品学院,江苏 无锡,214122)
    2(成都派特生物科技有限公司,四川 成都,611138)
    3(成都天一美膳营养食品有限公司,四川 成都,610095)
第一作者:硕士研究生(邹孝强为通信作者,E-mail:xiaoqiangzou@163.com)

收稿日期: 2021-08-03

  修回日期: 2021-10-08

  网络出版日期: 2023-04-06

基金资助

国家自然科学基金项目(31601433)

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Influence of konjac dietary fiber on properties of lipids during in vitro digestion

  • XU Xiuli ,
  • GU Jiaoyuan ,
  • WEN Ye ,
  • JIANG Xuan ,
  • CHAO Zhonghao ,
  • ZOU Xiaoqiang
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  • 1(National Functional Food Engineering and Technology Research Center, National Engineering Laboratory of Grain Fermentation Technology and Technology, Laboratory The National Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Chengdu Pite Biotechnology Co.Ltd., Chengdu 611138, China)
    3(Chengdu Tianyi Food Nutrition Food Co.Ltd., Chengdu 610095, China)

Received date: 2021-08-03

  Revised date: 2021-10-08

  Online published: 2023-04-06

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摘要

向油脂乳液中加入一定量魔芋膳食纤维,采用pH-stat法模拟油脂体外消化过程,考察魔芋膳食纤维对乳液在胃肠道中消化特性的影响,并研究乳液消化前后有效粒径、粒径分布、Zeta电位和微观结构的变化。结果表明,魔芋膳食纤维对乳液消化特性和消化前后理化性质产生显著性影响。随着纤维含量增加,乳液初始消化速率和最终消化程度均减小,含0.5% (质量分数)魔芋膳食纤维的乳液经胰脂肪酶消化120 min后脂肪酸释放率仅为14.84%;乳液粒径在体外消化的不同阶段逐渐增大,且同一消化阶段随纤维添加量增加而增大;肠消化后Zeta电位绝对值均大于40 mV,脂滴不稳定,发生聚集。脂肪乳液中脂质的最终消化率随体系中纤维添加量的增加而降低,该研究结果对胃肠道中脂质消化的控制及低热量功能食品的开发具有重要意义。

关键词： 魔芋膳食纤维; 脂肪乳液; 体外消化; 胃肠道; 脂肪酸释放率

本文引用格式

徐秀丽 , 顾教元 , 文冶 , 姜萱 , 晁仲昊 , 邹孝强 . 魔芋膳食纤维对油脂体外消化特性的影响[J]. 食品与发酵工业, 2023 , 49(5) : 151 -156 . DOI: 10.13995/j.cnki.11-1802/ts.028968

Abstract

To comprehend the effect of konjac dietary fiber on the gastrointestinal digestion properties of oil emulsion, adding a certain amount of konjac dietary fiber to the emulsion, the pH-stat method was used to simulate in vitro digestion process. The changes in effective particle size, particle size distribution, Zeta potential, and microstructure of emulsion before and after digestion were determined. Results showed that konjac dietary fiber had significant effects on digestion and physicochemical properties of emulsion before and after digestion. With the increase of the fiber concentration, the initial digestion rate and final lipid digestibility decreased. The free fatty acids released after 120 min of pancreatic lipase digestion were 14.84% for emulsion containing 0.5% of (mass fraction) konjac dietary fiber. As emulsions were subjected to the different phases of an in vitro simulated gastrointestinal tract, their particle size increased gradually. Furthermore, the particle size at the same digestive phase increased with the fiber addition. However, the absolute value of the Zeta potential of the emulsion after intestinal digestion was greater than 40 mV, meaning that the lipid droplet became unstable and was likely to aggregate. The final digestibility of lipids in the emulsion decreased with the increase of fiber concentration in the system. The research results were of great significance for the control of lipid digestion in the gastrointestinal tract and the development of low-caloric functional foods.

Key words： konjac dietary fiber; lipid emulsion; in vitro digestion; gastrointestinal tract; fatty acid release rate

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